kawauso
Yellowish transparent, green apple, banana, refreshing
This is the highest peak sake among Kuroryu's regular products, made by refining Yamada-Nishiki produced in Tojo-machi, Hyogo Prefecture to 40% and aging it at low temperature. This long-selling daiginjo-shu was pioneered in Japan in 1975 by applying the aging process to wine.
The passion of the brewers produces an elegant fruity aroma and fine taste.
Rice : Yamadanishiki
Rice polishing ratio: 40
Sake meter degree : +4.5
Alcohol content: 15
Place of Origin : Fukui Prefecture, Kuroryu Shuzo
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